Köfte Meatballs with Haydari

Ingredients

• For the köfte:
• 3/4 pound each ground beef and lamb
• 1/2 cup breadcrumbs
• 1/2 cup finely chopped mint
• 3 cloves garlic, minced
• 2 tablespoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon chili powder
• 1 teaspoon salt
• 3 tablespoons olive oil
• For the haydari:
• 1/3 cup finely chopped dill
• 1/3 cup finely chopped walnuts
• 1 tablespoon finely chopped mint
• 1 tablespoon lemon juice
• 1 clove garlic, minced

Directions

Stir the haydari ingredients together in a medium bowl, then let it hang out while the flavors get to know each other. Combine the köfte ingredients and roll the mixture into small balls. Warm the olive oil over medium heat in a large skillet, ideally non-stick. Add the meatballs with space between them, and cook until they are nicely browned and cooked through. A non-stick pan makes turning them a little gentler, so they are more likely to stay intact. Serve the meatballs with the haydari alongside, plus pita or another flatbread.